Bistro Filets with Tarragon Aioli

By Carla

Quick and easy dinner for 4.

Serve with oven-baked fries!

Ingredients

• 1/3 cup mayo
• 1/4 cup plain Greek-style yogurt
• 1 medium shallot, minced
• 1 Tbsp tarragon vinegar
• 1 Tbsp chopped fresh tarragon
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1/2 tsp salt
• 4 (1/4 lb) filets mignons, about 3/4-inch thick, trimmed
• 1/2 tsp cracked black pepper

Preparation

Step 1

To make the aioli, combine the mayo, yogurt, shallot, vinegar, tarragon, mustard, garlic and 1/4 tsp of the salt in a medium bowl.

Sprinkle both sides of the filets with the remaining 1/4 tsp salt and pepper. Spray medium nonstick skillet with olive oil spray and set over medium-high heat. Add the filets and cook until thermometer registers 145 degrees F for medium, about 4 minutes on each side.

Top filets with aioli and serve at once.